2, lye water: add alkali to the flour to remove the sour flavor in the dough.

3, Hanging Noodles: Flour from grains or beans is ground with water.

4, alkali water surface characteristics: to remove the sour taste in the dough, so that the finished product is more puffy, white, fluffy. The key to good alkali is to master the concentration of alkali water, generally 40% of the concentration of alkali water is appropriate.

5, ordinary noodle characteristics: the main features are, high water content, good taste, but a shorter shelf life. Generally in the supermarket or vegetable market ready to sell.

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